Olive oil, for roasting and drizzling
800g asparagus spears, woody ends trimmed
15ml (1 tablespoon) lemon juice
100g feta, crumbled
Zest of 1 lemon
100g almonds, toasted and roughly chopped
30ml Stonebarn Black Truffle French Dressing (Imported by The Truffle Lady SA)
Lemon cheeks, to serve
Salt and freshly ground black pepper, to taste
Preheat the oven to 220 C. Line a large baking sheet with parchment paper.
Arrange the asparagus spears on the sheet. Drizzle with olive oil and season with salt and black pepper. Roast for 10-12 minutes, turning half way through the cooking time. Remove from the oven and drizzle over the lemon juice. Toss gently to coat. Set aside to cool. Once cooled, cut the asparagus in half.
Place the asparagus, arugula, feta, lemon zest and almonds in a large mixing bowl. Drizzle with 1 tablespoon olive oil and the Black Truffle French Dressing. Toss gently to coat.
Arrange on a salad platter and serve with extra lemon wedges.
Cook’s Note: Best served at room temperature